Gault&Millau's news
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What is Élodie de Oliveira's committed neo-bakery?
Five years ago, a baker unlike any other set up shop in Fécamp, in the heart of the Côte d'Albâtre. A professional convert, amateur photographer and sourdough enthusiast, Élodie de Oliveira opened what we call a neo-bakery in 2018, an authentic place that reconnects with the bonds created by bread.
Toquicimes: the mountain food festival returns soon
Toquicimes, the mountain food festival in Megève looks forward to its 6ᵉ edition October 20 to 22, 2023, the Toquicimes festival returns with a farm theme. Here's everything you need to know.
At the start of the new school year, pains au chocolat are top of the class
Pain au chocolat or chocolatine, there's no debating the name here! Seemingly simple, these pastries require quality ingredients, know-how and time. A real pain au chocolat can't be made in two hours! Each baker puts his or her own stamp on the creations, which vary in crispness and melt-in-the-mouth softness, and are often rich in chocolate, sometimes combined with raspberry or even banana. Ten craftsmen get their hands dirty and make our mouths water. Here is a selection of the 10 best of the moment, to be tasted at least once in your life.
Gault & Millau 2022 Awards Ceremony: Hugo Roellinger crowned Cook of the Year
The annual Gault&Millau Trophées de la Gastronomie Française awards ceremony took place on Monday November 29 at the Pavillon d'Armenonville in Paris. The winners were announced during a warm evening attended by all the major players in the French culinary world: established chefs, young chefs, young talents, producers, food artisans, partners, and the French and international press. Many thanks to Olivier Nasti, Emmanuel Renaut and Maxime Frédéric for having delighted us with this exceptional dinner, set to music by the formidable Butard Enescot teams.
